Vegan Cupcakes Take Over the World - Orange Pudding Cupcakes
For the Pudding:
Freshly squeezed orange juice – ½ cup
Soy milk – ¾ cup
Sugar – ¼ C. + 2tbsp
Arrow root starch or cornstarch or tapioca starch – 3 tbsp
Turmeric – 1/8 Tsp. for color (optional)
Vanilla extract– 1 tsp
Orange zest – 1 tsp
For the cupcakes:
All purpose flour – 1 1/3 cups
Baking powder – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Canola Oil – 1/3 cup
Soy milk – ¾ cup
Freshly squeezed orange juice – ½ cup
Sugar – ¾ cup
Vanilla extract – 1 tsp
For the topping:
Orange Marmalade – ¼ cup
Rich Chocolate Ganache*
Method:
To make the pudding: Whisk orange juice, soy milk, sugar, arrow root starch,
vanilla, turmeric in a heavy bottomed sauce pan. On medium heat, cook for 2
minutes whisking continuously until heated through & steamy. Reduce the flame
to low & cook for 5 more minutes stirring continuously. You may have to use a
fork after a while as the mixture thickens considerably. When the mixture is thick
& pudding like, take off the heat & remove it into a bowl. Let cool for 10 minutes,
cover & refrigerate for at least 1 hour. The mixture will thicken further as it cools.
For the cupcakes: Preheat oven to 350°F. Line the cupcake pan with paper liners.
Whisk orange juice, soy milk, sugar, vanilla & 1 Tbsp. of flour in a medium bowl.
In a separate bowl, whisk the remaining flour, baking powder, baking soda & salt.
Add dry ingredients to wet ingredients in 3 installments, making sure that
everything is well incorporated after every addition. Fold in the orange zest & mix
to incorporate.
Fill each cupcake liner 2/3 to ¾ of the way full.
Bake for 20-22 minutes or until the tops spring back when touched & the cake
tested inserted in the center comes out clean.
Remove from the cake pan & cool completely on a wire rack before filling.
To assemble: Snip a corner off a Ziploc bag & insert the widest tip possible. My
tip squeezed out into the second cupcake I was filling, so I went ahead without a
tip & it worked just fine.
Using a finger, poke a hole in the center of each cupcake & by sticking the tip into
the cake squeeze as much of the pudding as it can take. Cupcakes will swell a little
like a small balloon, don’t overdo or the balloon might burst. :0)
Wipe the top clean with the back of a spoon or just use your finger. Then spread
¼ Tsp. orange marmalade on each cupcake.
The next step is to add about 1 Tbsp. of chocolate ganache on each cupcake.
Refrigerate the cupcakes till everything sets, about an hour. I filled & topped the
cupcakes on the wire rack & I put the whole rack in the fridge for convenience.
* For the Rich Chocolate Ganache:
Soy milk – ¼ cup
Bittersweet chocolate – 4 Oz. chopped
Maple syrup – 2 tbsp
Method: Bring the soy milk to a slow boil in a heavy bottom sauce pan. Remove
from heat & immediately stir in chopped chocolate & maple syrup. Stir till
smooth & keep aside until ready to use.
